Seriously, is there anything better than caramelized sugar? Ok, maybe caramelized sugar, a stick of butter, lightly toasted almonds, and a glorious robe of melted chocolate. Heaven help me, this stuff is amazing!

Seriously, is there anything better than caramelized sugar? Ok, maybe caramelized sugar, a stick of butter, lightly toasted almonds, and a glorious robe of melted chocolate. Heaven help me, this stuff is amazing!

Description

Ingredients

½ wholeLarge Onion, Diced Fine Or Double This Amount If Onion Is Small

1 cloveGarlic, Minced

6 wholeLarge Baking Potatoes, Peeled And Cubed

5 stalksCelery, Diced

2 teaspoonsThyme, Fresh Or Dried

51 ounces, weightChopped Canned Clams

1 cupHalf-and-half Or Cream

¾ teaspoonsGround Pepper, Or To Taste

6 stripsDiced And Cooked Bacon

¾ cupsScallions, Sliced

Preparation

In a large crockpot add butter, onion and garlic. Cover and cook on high setting until onion becomes translucent, about 10-15 minutes dependent on how slow the crockpot heats up. Add diced potatoes, celery and thyme.

Drain clam juice from canned clams and add the juice into the crockpot. Store drained clams in refrigerator.

Stir the potato and clam juice mixture well and cover. Set crockpot to high and cook for 4-6 hours or low for 8 hours.

When potatoes are tender use a potato masher or immersion blender to mash half of the potato mixture in the crockpot (still leave some lumps). Add clams and stir well. Put the lid on and cook an additional 15-20 minutes or until clams are heated through.

Turn heat off and stir in half-and-half or cream. Once half-and-half is added do not cook any longer or cream may curdle. Add pepper and stir.